Sunita of Sunita’s world started Think Spice in April 2008. She has even allowed several bloggers host this event (here’s the list from Sunita’s site) and I’m lucky to be host this popular event. Many thanks to Sunita.

Why this theme – Turmeric?

While searching for the right theme for the event, I found that turmeric (Holud, Haldi) was not covered by any one till date. Turmeric is one of the most used spices in any kind of cuisine, and when talking about Indian culinary arts, turmeric is just indispensible.

Event Metrics:

There were 56 entries in all, and I divided the entries into five broadly defined categories – vegetarian dishes, non-vegetarian entrée, whole meals, rice preparations and miscellaneous. Muskan of A2Z Vegetarian Cuisine was kind enough to search for some of the wonderful health benefits of turmeric in her post, and here’s the list:

It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

Is a natural liver detoxifier.

It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

Has long been used in Chinese medicine as a treatment for depression.

Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.